Finely dice the shallot and chop the parsley.
Cut the salmon fillets into 3-5mm wide ribbons perpendicular to the long side of the fish.
Marinade the salmon with the shallot, parsley, 1 tbsp of olive oil and 1 Tbsp of lemon juice.
Cut the spring into 5cm lengths and then shred as finely as you can.
Cut the tomatoes into wedges and then cut the flesh into a 3-4mm dice.
Cook your pasta as per instructions.
You will need to do a little calculation here as cooking the salmon will take around 3-4 mins and you do not want nasty dry salmon.
Add the remaining 2 tablespoons of olive oil to a pan over a medium high heat and toast off the bread crumbs, when golden set aside on a piece of kitchen towel.
3 mins before the pasta is ready to come out of the water add in 2 tablespoons of olive oil to a pan over a medium high heat.
Saute the salmon and shallot mix adding salt and pepper to taste.
Two mins later add in the tomatoes and the salad onions and continue to saute for a further 2 mins.
Drain the pasta and add it into the pan with the salmon and stir to combine.
Test for seasoning adding more salt and black pepper as required and even an extra little squeeze of lemon juice if you like.
Finally, sprinkle over the breadcrumbs and the torn basil leaves.